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@letras_para_army: ❤️‍🔥Con 'Idol' los chicos responden de forma colorida y alegre, a todos los comentarios negativos que recibieron en ese tiempo 💜 Idol representa amarte a ti mismo y no conformarnos con las opiniones de los demás.  👉🏻 Army, ¿te amas a ti mismo? 💬 Sígueme para más contenido como este 👉 @letras_para_army 🎵 Canción: Idol. 🎤 Cantantes: BTS. 📅 Lanzamiento: 2018. 📕 Álbum: Love Yourself: Answer. #idolbts #idolbtslyrics #loveyourself #loveyourselfbts #btsarmy #btsletrasespañol #btsletras #letrasparaarmy

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Monday 19 September 2022 05:31:36 GMT
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My love letter to spaghetti hoops, just slightly more ‘gourmet’ 😅. Almost like spaghetti and meatballs! Enjoy 😋 Chris x CHEESY SAUSAGE SPAGHETTI HOOPS | Serves 5-6 INGREDIENTS . 600g/1.3lb good quality Pork Sausages 2 large Shallots, finely diced 3 large cloves of Garlic, finely diced 2 large sprigs of Fresh Rosemary, finely diced (approx 1 tbsp) 75g / 2.6oz Tomato Puree (Tomato Paste in US) 2x 400g/14oz cans of Crushed Tomatoes 900ml / 3 3/4 cups Chicken Stock 400g/14oz uncooked Anelli / Anellini Pasta* 1 small bunch of Fresh Basil, finely diced 80g / 1 cup freshly grated Parmesan 200g/7oz freshly grated Mozzarella Olive Oil, as needed Salt & Pepper, as needed METHOD 1️⃣Squeeze lots of tiny chunks from the sausages, then wet your hands and roll them into meatballs. I usually get around 8 or so from 1 sausage.
2️⃣Add a drizzle of oil to a large deep oven-safe pot or pan over medium-high heat. Add the meatballs & fry until they've built up a deep golden crust all over. Remove from the pan & place to one side. Work in batches if you need to and add a drizzle of oil in between if the pan dries out.
3️⃣Lower heat to medium & add the shallots to the leftover fat. Fry for a few mins until soft/golden, then add garlic & rosemary and fry for a further 30 seconds. Stir in tomato puree & fry for 1 min, then pour in crushed tomatoes. Fill each can about 1/3 the way up with water, swill then add that in too. 5️⃣Add stock, pasta, meatballs, basil and a pinch of salt & pepper. Give it all a good stir, bring to a simmer then lower the heat slightly. Simmer & stir until the pasta cooks right through and the sauce is thick and no longer watery (see video for consistency). Add more boiling water to cook pasta if needed, or simmer further to reduce more. 6️⃣Turn off the heat and stir through 2/3 of the parmesan until it fully blends, then check for seasoning and adjust with salt & pepper. Top with mozzarella & the rest of the parmesan, then place under the grill until deep golden & bubbly. *Found in Italian Grocers, online or very possibly some supermarkets. Sub other small pasta i.e. macaroni.
My love letter to spaghetti hoops, just slightly more ‘gourmet’ 😅. Almost like spaghetti and meatballs! Enjoy 😋 Chris x CHEESY SAUSAGE SPAGHETTI HOOPS | Serves 5-6 INGREDIENTS . 600g/1.3lb good quality Pork Sausages 2 large Shallots, finely diced 3 large cloves of Garlic, finely diced 2 large sprigs of Fresh Rosemary, finely diced (approx 1 tbsp) 75g / 2.6oz Tomato Puree (Tomato Paste in US) 2x 400g/14oz cans of Crushed Tomatoes 900ml / 3 3/4 cups Chicken Stock 400g/14oz uncooked Anelli / Anellini Pasta* 1 small bunch of Fresh Basil, finely diced 80g / 1 cup freshly grated Parmesan 200g/7oz freshly grated Mozzarella Olive Oil, as needed Salt & Pepper, as needed METHOD 1️⃣Squeeze lots of tiny chunks from the sausages, then wet your hands and roll them into meatballs. I usually get around 8 or so from 1 sausage.
2️⃣Add a drizzle of oil to a large deep oven-safe pot or pan over medium-high heat. Add the meatballs & fry until they've built up a deep golden crust all over. Remove from the pan & place to one side. Work in batches if you need to and add a drizzle of oil in between if the pan dries out.
3️⃣Lower heat to medium & add the shallots to the leftover fat. Fry for a few mins until soft/golden, then add garlic & rosemary and fry for a further 30 seconds. Stir in tomato puree & fry for 1 min, then pour in crushed tomatoes. Fill each can about 1/3 the way up with water, swill then add that in too. 5️⃣Add stock, pasta, meatballs, basil and a pinch of salt & pepper. Give it all a good stir, bring to a simmer then lower the heat slightly. Simmer & stir until the pasta cooks right through and the sauce is thick and no longer watery (see video for consistency). Add more boiling water to cook pasta if needed, or simmer further to reduce more. 6️⃣Turn off the heat and stir through 2/3 of the parmesan until it fully blends, then check for seasoning and adjust with salt & pepper. Top with mozzarella & the rest of the parmesan, then place under the grill until deep golden & bubbly. *Found in Italian Grocers, online or very possibly some supermarkets. Sub other small pasta i.e. macaroni.
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